Poori
Mix the flour and salt in a bowl. Add water and make a stiff dough without any cracks. Cover the bowl and set aside for 30 minutes(optional) Making a stiff dough would result in puffy pooris.Divide the dough into round balls of equal size. Roll each ball into a thin round using a rolling pin. Sprinkle a little wheat flour for dusting if you feel the dough is sticking on to the surface.
Heat the oil (piping hot) drop a poori gently, press with a slotted spoon which would allow the poori to puff up like a balloon. Flip the poori on the other side and fry for a few seconds.
Paneer butter masala
Ingredients:
250 gms paneer
3 medium sized onions
2 tsp ginger-garlic paste
Whole garam masala (cinnamon sticks, cardamom pods, cumin seeds, cloves)
2 tsps red chilli powder
4 ripe tomatoes
3-5 tbsps cashewnut
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 1/2 tsp garam masala powder
salt to taste
3 tbsps butter
Small amount of cream
Coriander leaves for garnish
Let it sit for at least 10 minutes and garnish with freshly chopped coriander before serving.
Ingredients
Atta - 2 cups
Warm Water - 1 cup
Salt - 3/4 tsp
Oil for deep frying
Method
Atta - 2 cups
Warm Water - 1 cup
Salt - 3/4 tsp
Oil for deep frying
Method
Mix the flour and salt in a bowl. Add water and make a stiff dough without any cracks. Cover the bowl and set aside for 30 minutes(optional) Making a stiff dough would result in puffy pooris.Divide the dough into round balls of equal size. Roll each ball into a thin round using a rolling pin. Sprinkle a little wheat flour for dusting if you feel the dough is sticking on to the surface.
Heat the oil (piping hot) drop a poori gently, press with a slotted spoon which would allow the poori to puff up like a balloon. Flip the poori on the other side and fry for a few seconds.
Serve hot with any curry, we usual prefer potato one, this time I try it with panner curry.
Paneer butter masala
Ingredients:
250 gms paneer
3 medium sized onions
2 tsp ginger-garlic paste
Whole garam masala (cinnamon sticks, cardamom pods, cumin seeds, cloves)
2 tsps red chilli powder
4 ripe tomatoes
3-5 tbsps cashewnut
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 1/2 tsp garam masala powder
salt to taste
3 tbsps butter
Small amount of cream
Coriander leaves for garnish
Method
Heat the pan pour some oil, add the onion fry for few minutes then add tomatoes fry for about 5 minutes (do not fully cook). Before you turn off the stove add cashew nuts. Once it cools grind them into smooth paste.
Heat the pan pour some oil, add the onion fry for few minutes then add tomatoes fry for about 5 minutes (do not fully cook). Before you turn off the stove add cashew nuts. Once it cools grind them into smooth paste.
Aside from this, peel the skin of some tomatoes and grind to smooth paste.
Heat a tbsp of ghee and fry the paneer cubes to golden brown, keep aside. In a pan/kadhai heat 3 tbps of butter on medium low flame. Add whole garam masala one by one, then add ginger-garlic paste fry for few minutes then add the tomoto paste, increase the flame to medium and fry it till oil leaks separate from the tomatoes, stirring frequently. Cover with lid. Add chilli, turmeric, and coriander powder, and salt to taste. Pour some water combine well.
After few minutes add kasoori methi and garam masala powder. Simmer the flame and let it cook till the gravy has a thick consistency. Add fried paneer, mix gently. Finally add cream two minutes before turning off the flame.
Let it sit for at least 10 minutes and garnish with freshly chopped coriander before serving.
Serve hot with rotis, paranthas or naan.
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